Shortly after I posted a recipe for cheddar and green onion biscuits, I made them again at the behest of my brother but with bacon instead and, this time, no cheese. The result was flavourful, with a nice smokiness from the bacon and bite from the green onions. Garlic compliments the bacon and, I dare say, enhances it a little.
While I posted before an improved recipe for baking powder biscuits, I was playing around with the flours and proportions again and I think I’ve found a blend that I like. The result is a fluffier and softer dough (you can feel the difference when you’re working the butter into the dry ingredients) and biscuits with a slightly lighter crumb.
I halved the amount of millet flour and used sweet rice flour as well, and cut back on the xanthan gum by a half teaspoon. Although they don’t rise much, the baking powder is still crucial: if you leave it out (as I learned one day when I forgot to add it!) the biscuits will become tough as they cool.
We all know (and agree) that “bacon is magic”, according to Kid Loki; garlic makes it a little bit better. If you’re averse to garlic, however, you may leave it out.
Garlicky Bacon Biscuits with Green Onions
80 grams cornstarch or tapioca starch/flour
60 grams sweet rice flour
60 grams millet flour
60 grams brown rice flour
2 tsp. baking powder
1 tsp. xanthan gum
1/2 tsp. garlic powder
30 grams bacon fat
30 grams unsalted butter, cold or room temperature
1 stalk green onion, chopped (green part only)
3 or 4 slices of bacon, cooked and cut into small pieces
1 clove garlic, minced
1/2 to 1 cup water or non-dairy milk, such as almond milk, rice milk, or coconut milk beverage (you can also do half water, half milk)
Preheat oven to 425ºF. Line a baking sheet with parchment paper.
Whisk the cornstarch, flours, baking powder, xanthan gum, and garlic powder together in a large bowl. Using your fingers, gently work the bacon fat and butter into the dry ingredients until crumbly and has the appearance of small peas. Mix in the green onion, bacon, and garlic.
Add water or milk slowly, some at a time, and mix into the dry ingredients with your hands or a spatula. Add the liquid, mixing, until the mixture is shaggy. (Alternately, you can add enough liquid so that you can form the dough into a ball, but it should be tacky. If you add too much liquid, it will be too wet to roll out properly. If this happens, simply use some tapioca starch to absorb the extra moisture until it feels tacky again.)
Roll out the dough on a floured countertop (use tapioca starch or sweet rice flour) or between two sheets of wax paper or parchment paper. Cut rounds using an overturned glass or a biscuit cutter and transfer to the prepared baking sheet. Bake for 15 to 20 minutes. Remove from oven and cool.